Description
Crispy Greek feta roasted potatoes with lemon, garlic, oregano, olive oil, and creamy feta. This easy healthy Mediterranean side dish has golden edges, fluffy centers, and bright family-friendly flavor.
Ingredients
2 lb Yukon Gold potatoes, halved or quartered (900 g)
3 tbsp extra virgin olive oil (45 ml)
4 garlic cloves, minced
3 tbsp fresh lemon juice (45 ml)
1 tsp lemon zest (2 g)
2 tsp dried oregano (2 g)
1 tsp paprika (2 g)
1 tsp sea salt (6 g)
1/2 tsp black pepper (1 g)
5 oz feta cheese, crumbled (140 g)
2 tbsp chopped fresh parsley or dill (8 g)
Instructions
1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or preheat the bare sheet pan for extra crisp edges.
2. Wash and dry the potatoes very well. Halve small potatoes and quarter larger potatoes so the pieces are evenly sized.
3. In a large bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and black pepper.
4. Add potatoes and toss until every piece is evenly coated.
5. Spread potatoes cut-side down in a single layer on the prepared sheet pan. Do not overcrowd.
6. Roast for 25 minutes, then flip the potatoes.
7. Roast 15 to 20 minutes more, until the edges are deeply golden and the centers are fork tender.
8. Sprinkle feta over the hot potatoes and return to the oven for 3 to 5 minutes, just until the feta softens.
9. Finish with fresh parsley or dill and serve warm.
Notes
Dry potatoes thoroughly before roasting for the crispiest texture.
Use block feta packed in brine for the creamiest flavor.
Do not crowd the pan or the potatoes will steam instead of roast.
Add feta near the end so it softens without drying out.
For extra protein, roast one drained 15 oz can chickpeas with the potatoes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 238
- Sugar: 2 g
- Sodium: 492 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 21 mg